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Difficulty
Medium

Pistachio chocolate cake

Mouth-watering combination of a moist cocoa sponge cake and an indulgent pistachio cream dipped in dark chocolate
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    Chocolate glaze
    Pistachio
    Pistachio cream
    Moist sponge
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Ingredients
Welcome to La PĆ¢tisserie du Monde!
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Ingredients
Yields
12 servings

Moist cocoa sponge cake

  • 245 gr. pastry or all purpose flour
  • 235 gr. buttermilk or whole milk
  • 235 gr. filtered water
  • 200 gr. white sugar
  • 190 gr. brown or cane sugar
  • 150 gr. sunflower or neutral oil
  • 120 gr. eggs (2)
  • 65 gr. cocoa powder
  • 20 gr. baking soda
  • 5 gr. lemon juice

Pistachio cream

  • 510 gr. whole milk
  • 500 gr. mascarpone
  • 200 gr. 100% pistachio paste
  • 160 gr. vanilla or white sugar
  • 120 gr. egg yolks (6)
  • 70 gr. cornflour
  • 6 gr. gelatine

Chocolate glaze

  • 250 gr. dark chocolate 70%
  • 165 gr. butter

Assembly

  • 30 gr. pistachios
  • 30 gr. 45% pistachio paste
  • 10 gr. sunflower or neutral oil
  • Chocolate pearls
pistachio-8 cocoa-3
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Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
EspaƱol
Directions
Prep. time
55m

  1. Moist Cocoa Sponge Cake
    • 245 gr. pastry or all purpose flour
    • 235 gr. buttermilk or whole milk
    • 235 gr. filtered water
    • 200 gr. white sugar
    • 190 gr. brown or cane sugar
    • 150 gr. sunflower or neutral oil
    • 120 gr. eggs (2)
    • 65 gr. cocoa powder
    • 20 gr. baking soda
    • 5 gr. lemon juice

    • Start by heating the water and cocoa over medium heat until it begins to boil and the cocoa dissolves completely, stirring with a whisk. Then, turn off the heat and set aside.
    • In a bowl, sift the flour, sugars, and baking soda, and mix.
    • Next, mix the buttermilk or milk with lemon juice and eggs, and whisk until the mixture is smooth.
    • Add the previous mixture along with the oil to the dry ingredients and whisk until well combined.
    • Finally, add the warm cocoa and water mixture, and whisk well until you get a completely smooth and lump-free mixture.
    • Now, divide the batter into three equal moulds of 20 cm diameter lined with baking paper, with the sides greased and dusted with cocoa.
    • Bake for 22 minutes at 175Āŗ C.
    • Allow to cool at room temperature, carefully unmould each sponge disc, remove the baking paper from the bases, and wrap them individually in cling film. Set aside until ready to use.

  2. Pistachio Cream
    • 510 gr. whole milk
    • 500 gr. mascarpone
    • 200 gr. 100% pistachio paste
    • 160 gr. vanilla or white sugar
    • 120 gr. egg yolks (6)
    • 70 gr. cornflour
    • 6 gr. gelatine

    • Start by soaking the gelatine in cold water for about 10 minutes.
    • Meanwhile, heat the milk in a saucepan until it begins to boil.
    • In a separate bowl, mix the egg yolks, sugar, cornflour, and a little of the milk with a whisk until you get a smooth and lump-free mixture.
    • When the milk is about to boil, pour it over the egg yolk mixture in a thin stream, whisking everything together.
    • Return to the saucepan and cook over medium heat until the cream thickens, stirring constantly with the whisk.
    • Turn off the heat, add the gelatine and mascarpone, and mix well.
    • Now, transfer the cream to a container, add the pistachio paste, and blend with a hand mixer until smooth, silky, and shiny.
    • Cover with cling film in contact with the cream, let it cool to room temperature, and refrigerate for a minimum of 4 hours.

  3. Chocolate Glaze
    • 250 gr. dark chocolate 70%
    • 165 gr. butter

    • When ready to assemble, melt the chocolate in a bain-marie.
    • Then, add the butter cut into cubes and let it melt with the chocolate.
    • Mix well with a rubber spatula and turn off the heat.
    • Set aside.

  4. Assembly
    • 30 gr. pistachios
    • 30 gr. 45% pistachio paste
    • 10 gr. sunflower or neutral oil
    • Chocolate pearls

    • Start by removing the cling film from your sponge cakes and placing one of them on a plate.
    • Next, take the pistachio cream out of the fridge, whisk it lightly to give it a creamy texture, and transfer it to a piping bag with a plain 3 cm nozzle.
    • Pipe a generous layer onto the plated sponge cake and place a second sponge disc on top.
    • Pipe another layer of pistachio cream and place the third and final sponge disc on top, with the smoothest side facing upwards.
    • Freeze the cake for at least 6 hours until it is completely frozen.
    • Afterwards, remove the cake from the freezer and place it on a wire rack.
    • Heat the chocolate glaze to 38Āŗ C, cover the cake with it, and remove the excess with a spatula.
    • Allow the chocolate coating to set and transfer the remaining glaze to a piping bag without a nozzle.
    • In a cup, mix the 45% pistachio paste and oil, and heat it slightly in the microwave to give it a smoother texture. Transfer to a piping bag without a nozzle.
    • Now, pipe some pistachio cream buttons around the edge of the top of the cake and decorate the sides with the chocolate glaze and pistachio cream in teardrop shapes.
    • Finally, decorate the outside of the cake with chopped pistachios and chocolate pearls, and pipe a generous amount of chocolate glaze in the centre. Allow to defrost completely.
    • Store in the fridge until ready to eat, and let it sit at room temperature for about 20 minutes before serving.

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    Moist Cocoa Sponge Cake
  • 245 gr. pastry or all purpose flour
  • 235 gr. buttermilk or whole milk
  • 235 gr. filtered water
  • 200 gr. white sugar
  • 190 gr. brown or cane sugar
  • 150 gr. sunflower or neutral oil
  • 120 gr. eggs (2)
  • 65 gr. cocoa powder
  • 20 gr. baking soda
  • 5 gr. lemon juice
    Pistachio Cream
  • 510 gr. whole milk
  • 500 gr. mascarpone
  • 200 gr. 100% pistachio paste
  • 160 gr. vanilla or white sugar
  • 120 gr. egg yolks (6)
  • 70 gr. cornflour
  • 6 gr. gelatine
    Chocolate Glaze
  • 250 gr. dark chocolate 70%
  • 165 gr. butter
    Assembly
  • 30 gr. pistachios
  • 30 gr. 45% pistachio paste
  • 10 gr. sunflower or neutral oil
  • Chocolate pearls